Check out The Best Summer Salad Recipes!

What Is This Salad Like

• Difficulty – This is a very easy salad to make. It requires few ingredients and takes only about 15 minutes to put together.
• Taste – A very fresh and light flavour. The crisp little tomatoes with salty feta go so well together. And the hint of fresh mint really gives the salad a fresh taste. 
• Serving – This salad will make four servings as a side dish. Keep in mind, you can easily adjust the serving size in the recipe card at the end of the post.

Ingredients

• Salad leaves – I just used mixed arugula leaves and watercress.
• Onion – A small thinly sliced red onion adds a nice punch to the salad.
• Cherry tomatoes – I used cherry/grape tomatoes. They were small, firm and went great in the salad.
• Feta cheese – Try to use real feta for the best flavour.
• Mint leaves – Mint leaves add so much flavour to finishing off this salad. So don’t miss out!
• Dressing – I kept it really simple with just extra virgin olive oil and coarse salt.

NOTE, The full recipe and ingredient list can be found at the end of the post in the recipe card.

Instructions

1. Arrange salad ingredients – On a large salad plate or bowl or plate combine the mixed salad greens, red onion, cherry tomatoes, feta cheese and mint leaves. Toss to combine.
2. Season and serve – Just before serving sprinkle over the coarse sea salt and drizzle over the olive salt. Serve with crusty bread for a great starter.

Recipe Notes

• Use fresh ingredients – Because this is a fresh summer salad, I recommend using very fresh and crisp vegetables.
• Serve fresh – This salad is best served as soon as you make it.

Substutions

• Cherry Tomatoes – You can use any ripe small tomatoes for this recipe. Just make sure if you are using a bigger tomato, you cut them in small pieces for the salad.
• Red onions – While these are the best choice for the salad, you can also use green onions or white onions.

Serving

• Chicken & Turkey – Serve this up with the Green Olive Chicken or the Roasted Spatchcock Chicken would be great.
• Fish & Seafood – Why not serve it alongside the Lemon Crusted Baked Cod or the Pan Fried Hake.
• Beef & Pork – Serve it with the Moroccan Spiced Pork Kebabs or the Barbecue Pork Tenderloin.

Frequently Asked Questions

Greek Salad with Marinaded Feta

This Greek Style Salad with Marinaded Feta is one to pin down for any season. While it’s not a traditional Greek Salad, it brings all the flavours of the more traditional one. Made with tomatoes, cucumber, black olives and a marinaded feta. A great side or even a lunch idea.

Check out this recipe

Roasted Red Pepper & Feta Salad

Freshen up your salads with this Roasted Red Pepper & Feta Salad. A salad made of warm roasted red peppers, salty crumbled feta and fresh arugula leaves. Keeping the dressing simple with just extra virgin olive oil and sea salt. A great summer salad to serve just a lunch with some Fluffy White Dinner Rolls or as part of a bigger meal with some grilled chicken or seafood.

Check out this recipe

Marinated Cucumber Onion and Tomato Salad

Give this fresh and light Marinated Cucumber Onion and Tomato Salad this spring or summer. A refreshing salad made with easy ingredients wrapped up in a light vinaigrette. Goes great with a summer barbecue!

Check out this recipe

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Tomato Feta and Mint Salad

Got a few minutes?  Well, make this super easy and Tomato Feta & Mint Salad. A great salad that can be served as lunch or a dinner side dish. Full of fresh flavours and delicious 

Prep Time10 minutes mins

Total Time10 minutes mins

Course: Salad

Cuisine: Mediterranean

Keyword: Feta, mint, summer salads

Servings: 4 servings

Calories: 77kcal

Author: Julia Pinney

Ingredients

• 4 cups mixed salad greens your choice
• 1/2 small red onion thinly sliced
• 1 pint cherry tomatoes quartered
• 1/2 Cup feta cheese crumbled
• Small handful mint leaves roughly torn
• 3 tbsp olive oil
• coarse salt

US Customary – Metric

Instructions

• On a large salad plate or bowl or plate combine the mixed salad greens, red onion, cherry tomatoes, feta cheese and mint leaves. Toss to combine.
• Just before serving sprinkle over the coarse sea salt and drizzle over the olive salt. Serve with crusty bread for a great starter.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Nutrition Facts

Tomato Feta and Mint Salad

Amount Per Serving (1 serving)

Calories 77 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 3g19%

Cholesterol 17mg6%

Sodium 278mg12%

Potassium 303mg9%

Carbohydrates 6g2%

Fiber 2g8%

Sugar 4g4%

Protein 4g8%

Vitamin A 1119IU22%

Vitamin C 17mg21%

Calcium 105mg11%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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The post Tomato Feta & Mint Salad appeared first on Julia's Cuisine.

If you love fresh summer side dishes, you’ll really want to try this Marinated Grilled Zucchini. This dish is easy to make, requires few ingredients and cooks quickly. It would go wonderful with the Mediterranean Chicken Skewers for a light summer meal.

Check out More Than 20 Summer Zucchini Recipes!

What Is This Zucchini Dish Like

• Difficulty – This is a super easy side dish to make. It takes between 10 – 15 minutes to prepare and 10 minutes to cook.
• Taste – Zucchini is the main ingredient, so it has a strong zucchini taste! The zucchini isn’t wet and had a great flavour with the marinade and a great texture from grilling. It does have to be served fresh.
• Serving – This dish will easily serve 4 – 6 people as a side dish to any main course. Keep in mind you can easily adjust the servings in the recipe card at the end of the post.

Ingredients

• Zucchini – I used 2 medium sized zucchini for this recipe. Make sure when choosing zucchini that they are ripe and firm for best results.
• Marinade – I made the marinade from olive oil, fresh minced garlic, finely chopped parsley, dried oregano, garlic powder, salt and black pepper.

NOTE, The full recipe and ingredient list can be found at the end of the post in the recipe card.

Instructions

1. Make the marinade – In a small bowl combine the olive oil, freshly chopped parsley, minced garlic, dried oregano, garlic powder, salt and black pepper. Stir well.
2. Marinade zucchini – In a large bowl, pour the marinade over the zucchini. Stir really well to combine and make sure all of the zucchini is completely coated in the marinade.
3. Cook zucchini – Preheat your barbecue to medium to high heat and place a grill pan on the barbecue. Place the zucchini slices on the grill pan and allow to cook for about 3 – 4 minutes. Then flip over all the zucchini pieces and continue to cook until all pieces are tender and fully cooked.
4. Serve – Remove from the barbecue and transfer to a serving plate and serve immediately.

Recipe Tips

• Prep ahead – You can cut the zucchini and keep it in an airtight container up to 24 hours before cooking.
• Cutting the zucchini – It’s best to cut the zucchini into about 1/2 inch thickness for this dish. If you slice them thin, they may burn when grilling.
• Coat completely with the marinade – Make sure to completely coat the zucchini with the marinade for the best flavour.

Substitutions

• Zucchini – You can opt for a different flavour by using eggplant. This vegetable cooks pretty much the same way as zucchini, so you wouldn’t have to change anything in the cooking
• Parsley – Parsley is a pretty mild fresh herb. Alternatively, you could use fresh mint and fresh basil. Both would work great!

Serving

This fresh Side Dish is great served just as it is off the grill. It would also go great with dipping sauces on the side. Here’s a few you might like to try out

• Sour Cream and Chive Dip
• Creamy Homemade Ranch
• Lemon Ricotta Dip
• Minted Yogurt Dip

Frequently Asked Questions

Parmesan Topped Zucchini

You can't beat a quick and tasty side dish. This Parmesan Topped Zucchini is prepped quick and then you just pop it in the oven until dinner time. Tender and soft zucchini roasted with garlic, olive oil, sea salt and fresh grated parmesan cheese.

Check out this recipe

Parmesan Zucchini Crisps

These Parmesan Zucchini Crisps should go on your appetizer board. Thin cut zucchini slices dredged in a parmesan bread crumbs and baked to crispy perfection!

Check out this recipe

Potato Zucchini Bake

Make this Potato Zucchini Bake for your perfect side dish soon.  Thinly sliced potatoes and zucchini nestled between a creamy Gouda and Parmesan cheese sauce.  Then topped with Panko bread crumb topping for the perfect finish.  A great side dish or even vegetarian main course.

Check out this recipe

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Marinated Grilled Zucchini

Fresh side dishes like this Marinated Grilled Zucchini are welcomed all summer long. Thick slices of zucchini marinated in an olive oil and a herb based seasoning. Easy to make and cooks in just 10 minutes.

Prep Time15 minutes mins

Cook Time10 minutes mins

Total Time25 minutes mins

Course: Side Dish

Cuisine: Mediterranean

Keyword: grilling recipes, summer recipes

Servings: 6 servings

Calories: 95kcal

Author: Julia Pinney

Ingredients

• 2 medium zucchini ends trimmed and cut into 1/2 inch slices
• 1/4 cup olive oil
• 4 tablespoons fresh parsley finely chopped
• 2 cloves garlic minced
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper

US Customary – Metric

Instructions

• In a small bowl combine the olive oil, freshly chopped parsley, minced garlic, dried oregano, garlic powder, salt and black pepper. Stir well.
• In a large bowl, pour the marinade over the zucchini. Stir really well to combine and make sure all of the zucchini is completely coated in the marinade.
• Preheat your barbecue to medium to high heat and place a grill pan on the barbecue. Place the zucchini slices on the grill pan and allow to cook for about 3 – 4 minutes. Then flip over all the zucchini pieces and continue to cook until all pieces are tender and fully cooked.
• Remove from the barbecue and transfer to a serving plate and serve immediately.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Nutrition Facts

Marinated Grilled Zucchini

Amount Per Serving (1 serving)

Calories 95 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 1g6%

Polyunsaturated Fat 1g

Monounsaturated Fat 7g

Sodium 395mg17%

Potassium 198mg6%

Carbohydrates 3g1%

Fiber 1g4%

Sugar 2g2%

Protein 1g2%

Vitamin A 356IU7%

Vitamin C 16mg19%

Calcium 17mg2%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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The post Marinated Grilled Zucchini appeared first on Julia's Cuisine.

Make these amazing chicken skewers for your next barbecue get together this spring or summer. I promise, they won’t disappoint. These are full of Mediterranean flavours and we just couldn’t get enough of them.

We served these kebabs with a minted Greek yogurt and some quinoa.  It was the absolute perfect fresh dinner and I am keeping it on file for summer entertaining.  Easy and just downright delicious. 

Get my Top 16 Barbecue Kebab Recipes!

What Are These Kebabs Like

• Difficulty – This is an extremely easy recipe and the hands on time is very quick. There is a marinade time of two hours and that’s the longest part. Both the marinade and the dip use few ingredients which makes it really easy.
• Taste – If you love fresh mint and lemon, you will love this recipe. It’s fresh and light and perfect for summer.
• Serving – This recipes will make approximately 6 chicken kebabs. In the recipe card at the end of the post, you can easily adjust the serving size to suit your needs.

Ingredients

• Chicken – I used chicken breast cut into cube sized pieces.
• Marinade – This marinade is made using olive oil, lemon juice, lemon zest, fresh mint, salt and black pepper.
• Dip – I made a super easy dip using Greek yogurt, lemon juice, fresh mint and salt.

REMEMBER, The full recipe and instructions can be found at the end of the post in the recipe card.

Instructions

1. Make marinade – In a small bowl combine the olive oil, lemon juice, lemon zest, garlic, mint, salt and pepper. Stir well to combine.
2. Marinade chicken – Add the chicken to a large bowl, pour over the marinade and stir well to combine. Cover and refrigerate for two hours up to overnight.
3. Add chicken to skewers – When ready to cook, pierce the chicken pieces on skewers. You should get between 6 to 8 skewers depending how many chicken pieces you put on each skewer.
4. Grill chicken – Cook on a preheated barbecue pouring over extra marinade as it cooks. Cook for around 12 – 15 minutes turning every 3 minutes to ensure even cooking.
5. Make the dip – Make the dip by combining the Greek yogurt, lemon juice, fresh mint and salt. Whisk to combine.
6. Serve – Serve the chicken skewers with the dip on the side.

Recipe Tips

• Cutting the chicken – It’s best to cut the chicken into the same size pieces the best you can. this will ensure even cooking.
• Using wooden skewers – If you are planning to use wooden skewers, it’s best to soak them in water for about one hour first. This will prevent them from burning on the barbecue.
• Marinade time – For the best flavour, marinade the chicken for about two hours.
• Add extra marinade – When you are cooking the kebabs, spoon over the remaining marinade that is left in the dish that you were marinading the chicken and vegetables.  This will ensure they don’t dry out while cooking. 

Substitutions

• Chicken breast – If you prefer, you could use cubed chicken thighs. Keep in mind chicken thighs may take a little longer cooking time.
• Marinade – For a different flavour you could even use lime juice.
• Alternative cooking method – These were cooked on a gas barbecue. You could easily cook them on a charcoal barbecue. Or you can easily cook them in the oven or on the stove top.

Serving

• Potatoes – These would go great with the Crispy Garlic Potatoes with a Creamy Chive Dip or even the Potato & Cucumber Salad.
• Salads – My recent new Greek Style Salad with Marinaded Feta would be wonderful with these tenders. Or you could try the Wild Rice & Black Bean Salad.
• Vegetable Sides – The Oven Roasted Italian Green Peppers or the Sheet Pan Vegetables would both be great choices.

Frequently Asked Questions

Stove Top Lemon Chicken

Looking for a zesty chicken dish? Well, this Stove Top Lemon Chicken could be just what you’re looking for. Done in one pan on the stove top which makes for a pretty quick and easy dinner. Take a look!

Check out this recipe

Green Pesto Chicken Kebabs

You only need two ingredients to put together these Green Pesto Chicken Kebabs. Your perfect warm weather grilling put together in minutes. Make a salad on the side and you're all set for easy eating.

Check out this recipe

Lemon Caper Chicken Thighs

Add a punch of flavour to your dinner table with these Lemon Caper Chicken Thighs. This is an easy to make dinner that is easy enough for weeknight dinners and also great for when you have company over. A wonderful dish that embraces Mediterranean flavours and goes great with any fresh vegetables or salads.

Check out this recipe

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Mediterranean Chicken Skewers

You can never have enough grilling recipes for summer. And these Mediterranean Chicken Skewers make perfect sense for outdoor grilling in the hot months ahead. Seen served here with quinoa and minted Greek yogurt for a great meal.

Prep Time15 minutes mins

Cook Time15 minutes mins

Marinade Time2 hours hrs

Total Time2 hours hrs 30 minutes mins

Course: Main Course

Cuisine: Mediterranean

Keyword: barbecue, lemons, mint

Servings: 8 skewers

Calories: 155kcal

Author: Julia Pinney

Ingredients

• 1/4 Cup olive oil
• juice of one lemon
• zest of one lemon
• 2 cloves garlic minced
• 1/4 cup fresh mint finely chopped
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 1/2 lbs chicken breast cut into cubes

For the dip

• 1/2 cup Greek yogurt
• 1 tablespoon lemon juice
• 3 tablespoons fresh mint finely chopped
• 1/4 teaspoon salt

US Customary – Metric

Instructions

• In a small bowl combine the olive oil, lemon juice, lemon zest, garlic, mint, salt and pepper. Stir well to combine.
• Add the chicken to a large bowl, pour over the marinade and stir well to combine. Cover and refrigerate for two hours up to overnight.
• When ready to cook, pierce the chicken pieces on skewers. You should get between 6 to 8 skewers depending how many chicken pieces you put on each skewer.
• Cook on a preheated barbecue pouring over extra marinade as it cooks. Cook for around 12 – 15 minutes turning every 3 minutes to ensure even cooking.
• Make the dip by combining the Greek yogurt, lemon juice, fresh mint and salt. Whisk to combine.
• Serve the chicken skewers with the dip on the side.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Nutrition Facts

Mediterranean Chicken Skewers

Amount Per Serving (1 skewer)

Calories 155 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 1g6%

Cholesterol 36mg12%

Sodium 215mg9%

Potassium 436mg12%

Carbohydrates 8g3%

Fiber 3g13%

Sugar 4g4%

Protein 13g26%

Vitamin A 60IU1%

Vitamin C 20mg24%

Calcium 23mg2%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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The post Mediterranean Chicken Skewers appeared first on Julia's Cuisine.

Today I’m bringing you this quick and easy Mozzarella and Tomato Skillet Chicken dish. It is so easy, makes for a quick dinner, not many ingredients, and just very tasty. What more can I say really?

This chicken makes for a super easy supper.  It would be great alongside the Parmesan and Garlic Potato Wedges or even a fresh salad.  Both if you are feeling extra hungry. 

What’s This Chicken Dish Like

• Difficulty – Not only is this dish quick to prepare, it cooks in under 15 minutes. All in all, this is a very easy dish to put together.
• Taste – A tender chicken with a great tomato flavour with melted mozzarella cheese. A fresh and light tasting dish.
• Serving – This chicken dish will serve about 4 people. In the recipe card at the end of the post you can adjust the serving size to suit your needs.

Ingredients

• Chicken fillets – I used thin sliced chicken fillets for this recipe. The great thing about using chicken fillets is that they cook evenly and quickly.
• Seasonings – I seasoned the chicken with garlic powder, black pepper and salt.
• Olive oil – Olive oil is used to cook the chicken in the skillet.
• Tomatoes – I used Roma tomatoes for this dish. You want to use ripe tomatoes and try to avoid salad tomatoes. Salad tomatoes will be quite firm and you are looking for a softer and more ripe tomato.
• Mozzarella cheese – For best results, you should use fresh sliced mozzarella cheese.
• Parsley – I used fresh parsley to garnish the finished chicken dish.
• Balsamic reduction – A drizzle of balsamic reduction/glaze is used to drizzle over the finished chicken dish.

NOTE, The full recipe and instructions can be found in the recipe card at the end of the post.

Instructions

1. Season the chicken – Season both sides of the chicken fillets with garlic powder, black pepper and salt. Set aside.
2. Cook chicken – Heat an oven proof large skillet on the stove top over high heat. Add the olive oil and bring to a sizzle for about a minute. Place the chicken fillets in the skillet and cook for about 3 minutes. Flip over and cook other side for a further 3 – 4 minutes or until chicken is cooked through. Remove from heat.
3. Top chicken and place under broiler – Cover each chicken fillet with tomato slices and then top with fresh mozzarella cheese. Place the skillet under the broiler/grill in the oven for about 5 minutes.
4. Garnish and serve – Remove from the oven and top with fresh parsley and a drizzle of balsamic reduction. Serve immediately.

Recipe Notes

• Thinly slice tomatoes – Make sure to slice the tomatoes thin so they are soft when the dish is finished.
• Use fresh mozzarella cheese – It’s best to use fresh mozzarella cheese for this recipe. Grated or sandwich mozzarella cheese won’t taste as fresh.

Substitutions

• Chicken fillets – If you don’t have chicken fillets, you could use chicken breast. If you use chicken breast, I recommend pounding them out to about 1/2 inch thickness. Keep in mind if using chicken breast, you will have to add a few extra minutes to the cooking time.
• Seasonings – You can add onion powder, a little paprika and/ or oregano to the seasoning of the chicken.
• Roma tomatoes – I used roma tomatoes to top the chicken. Alternatively, you could use pear tomatoes or any other ripe tomatoes like heirloom or vine tomatoes.
• Fresh parsley – Fresh basil would also work great for this dish.

Serving

Serve it with a fresh salad like the Greek Salad with Marinaded Feta or the 5 Minute Goat Cheese and Pecan Salad. Or if you’re looking for something more comforting, the Lemon Garlic Butter Pasta, , the Spiced Roasted Potatoes or the Easy Stove Top Mac and Cheese would be great.

Frequently Asked Questions

Skillet Chicken with Rice and Peas

Make this Skillet Chicken with Rice and Peas for dinner this week. A great combination of tender chicken pieces, fluffy rice and mixed vegetables makes it a complete one pot dinner.

Check out this recipe

Parmesan & Tomato Skillet Chicken

Pan seared chicken cutlets cooked in a rich tomato sauce and topped with lots of fresh parmesan cheese and fresh herbs. Make this Parmesan & Tomato Skillet Chicken for your next mid week dinner. Serve with some roasted potatoes and a green salad for a complete delicious dinner!

Check out this recipe

Skillet Chicken In A Creamy Sun Dried Tomato Sauce

Make this Skillet Chicken in a Creamy Sun Dried Tomato Sauce for your next dinner. Tender pieces of chicken cooked in a herb packed creamy sun dried tomato sauce. Great for weeknight dinners or casual entertaining.

Check out this recipe

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Mozzarella and Tomato Skillet Chicken

This Mozzarella & Tomato Skillet Chicken dinner is a fuss free way to get dinner on the table. Tender pieces of chicken topped with sliced tomatoes, mozzarella cheese and fresh chopped parsley. A great mid week dinner to serve with a fresh salad or even a pasta dish.

Prep Time10 minutes mins

Cook Time15 minutes mins

Total Time25 minutes mins

Course: Main Course

Cuisine: North American

Keyword: chicken, mozzarella cheese, skillet

Servings: 4 servings

Calories: 370kcal

Author: Julia Pinney

Ingredients

• 1 lb chicken fillets
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons olive oil
• 2 large tomatoes cut into thin slices
• 8 oz mozzarella cheese sliced
• Small bunch of fresh chopped parsley
• balsamic reduction Enough to just drizzle over finished dish

US Customary – Metric

Instructions

• Season both sides of the chicken fillets with garlic powder, black pepper and salt. Set aside.
• Heat an oven proof large skillet on the stove top over high heat. Add the olive oil and bring to a sizzle for about a minute. Place the chicken fillets in the skillet and cook for about 3 minutes. Flip over and cook other side for a further 3 – 4 minutes or until chicken is cooked through. Remove from heat.
• Cover each chicken fillet with tomato slices and then top with fresh mozzarella cheese. Place the skillet under the broiler/grill in the oven for about 5 minutes.
• Remove from the oven and top with fresh parsley and a drizzle of balsamic reduction. Serve immediately.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Nutrition Facts

Mozzarella and Tomato Skillet Chicken

Amount Per Serving (1 serving)

Calories 370 Calories from Fat 207

% Daily Value*

Fat 23g35%

Saturated Fat 8g50%

Trans Fat 1g

Cholesterol 106mg35%

Sodium 403mg18%

Potassium 678mg19%

Carbohydrates 5g2%

Fiber 1g4%

Sugar 3g3%

Protein 34g68%

Vitamin A 1080IU22%

Vitamin C 15mg18%

Calcium 235mg24%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Thanks For Stopping By & Hope To See You soon!

The post Mozzarella and Tomato Skillet Chicken appeared first on Julia's Cuisine.

If you are looking for something packed with goodness, easy to make, healthy and a meal in one, this might just work.  This Mediterranean Quinoa with Roasted Vegetables is a take on my Roasted Vegetable Couscous.  And to boot, this quinoa has a secret little dressing for extra flavour.  Check it out!

Delicious hot or cold and a great one of keep in mind for pot luck dinners and family gatherings.  Go on, give it a try!

What is This Quinoa Dish Like

• Difficulty – This is a very easy recipe to make. It has three parts and comes together in just under an hour.
• Taste – A great tasting dish with hearty quinoa, soft vegetables and a sweet (but not too sweet), dressing.
• Serving – This dish will make between 4 – 6 servings. Keep in mind, you can easily adjust the serving size in the recipe card at the end of the post.

Ingredients

• Red pepper – I used a medium sized red bell pepper for this dish. I cut it into approximately 1-inch pieces.
• Zucchini – A medium sized zucchini cut into about 1-inch pieces. You don’t need to peel the zucchini for this recipe.
• Tomatoes – I used cherry or grape tomatoes.
• Garlic – An entire garlic bulb is used in this dish. It’s roasted with the vegetables and adds a lot of flavour to the finished quinoa dish.
• Olive oil – Olive oil is used in both the dressing and for adding to the vegetables.
• Lemon juice – Fresh or bottle lemon juice can be used to make the dressing.
• Honey – I used a pourable honey for the dressing.
• Parsley – Fresh chopped parsley is added to the dressing. You and use a little additional for garnish if you like.
• Salt – Regular table salt is used in both the dressing and on the vegetables.
• Quinoa – This recipe uses uncooked quinoa.
• Vegetable broth – Any kind of vegetable broth will work for this recipe. You can use the carton stuff or even a stock cube.

NOTE, The full recipe and instructions can be found in the recipe card at the end of the post.

Instructions

1. Cook vegetables – Preheat oven to 350 degrees f/180 degrees c. Add the diced red peppers, diced zucchini, cherry tomatoes and the halved garlic bulb to a large baking tray. Drizzle over two tablespoons of the olive oil and sprinkle over one teaspoon of the salt. Place in the oven and cook for 40 minutes or until the vegetables are soft and tender.
2. Cook quinoa – While the vegetables are cooking, add the quinoa to a skillet set over high heat. Shake the pan and dry fry the quinoa for about 2 minutes until you can hear it starting to pop a little. Pour over the vegetable broth, reduce heat to low and cover. Leave to cook until the liquid has absorbed and the quinoa is fork tender. Remove from heat when cooked. Fluff with a fork.
3. Make dressing – Make the dressing by combining the remaining olive oil, lemon juice, honey, parsley and salt. Stir well.
4. Combine and finish the dish – In a large bowl, combine the quinoa and vegetables. Pour over dressing and stir really well to combine. Can be served straight away.

Recipe Notes

• Time saving – I recommend first putting the vegetables in the oven. They take the longest. While they are roasting, cook the quinoa and make the dressing. 
• Cooking quinoa – I strongly recommend following my method for cooking quinoa, it works every time and you will end up with fluffy quinoa. The key is to dry fry it for about 2 minutes before adding the stock.

Substitutions

• Vegetables – You can use any colour poppers that you like, eggplant, and even red onions work too.
• Parsley – Basil and chives will work.
• Arugula leaves – these add a nice touch to the salad to add before serving, but you can leave it out if you prefer. Spinach will also work.
• Additional ingredients – The addition of cubed mozzarella or crumbled feta will also work.

Serving

• Chicken & Turkey – I’ve served this with the Green Olive Chicken so many times and it goes great. As well, the Roasted Spatchcock Chicken would be great.
• Fish & Seafood – Why not serve it alongside the Lemon Crusted Baked Cod or the Pan Fried Hake.
• Beef & Pork – Serve it with the Moroccan Spiced Pork Kebabs or the Barbecue Pork Tenderloin.

Frequently Asked Questions

Southwestern Bell Pepper Quinoa

This Southwestern Bell Pepper Quinoa makes a great side dish or even a lunch idea. Made using fresh bell peppers, tomatoes and corn, it's not only hearty it's healthy as well.

Check out this recipe

Stove Top Chicken & Quinoa

I'm back with a fresh start for January! First recipe of 2020 is a great stove top family dinner that you're all sure to love. And it's healthy to boot, what's not to love. Dive into this Stove Top Chicken and Quinoa dish for a weeknight dinner soon!

Check out this recipe

Roasted Vegetable Couscous

Delicious hot or cold. I love serving it at barbecue events as it is one of those dishes that just really says summertime.

Check out this recipe

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Mediterranean Quinoa with Roasted Vegetables

This Mediterranean Quinoa with Roasted Vegetables is a fantastic dish to enjoy at any season. It's packed full of high fiber quinoa, roasted zucchini, bell peppers and cherry tomatoes. It's wrapped up in a light honey lemon dressing for a touch of sweetness that's absolutely delicious!

Prep Time15 minutes mins

Cook Time40 minutes mins

Total Time55 minutes mins

Course: Salad, Side Dish

Cuisine: Mediterranean

Keyword: healthy recipes, quinoa

Servings: 6 servings

Calories: 237kcal

Author: Julia Pinney

Ingredients

• 1 medium red pepper diced
• 1 medium zucchini diced
• 1 cup cherry tomatoes
• 1 bulb garlic cut in half through the middle
• 4 tablespoons olive oil divided
• juice of one lemon
• 1 tablespoon honey
• 2 tablespoons finely chopped parsley
• 2 teaspoons sea salt divided
• 1 cup quinoa
• 2 cups vegetable broth

US Customary – Metric

Instructions

• Preheat oven to 350 degrees f/180 degrees c. Add the diced red peppers, diced zucchini, cherry tomatoes and the halved garlic bulb to a large baking tray. Drizzle over two tablespoons of the olive oil and sprinkle over one teaspoon of the salt. Place in the oven and cook for 40 minutes or until the vegetables are soft and tender.
• While the vegetables are cooking, add the quinoa to a skillet set over high heat. Shake the pan and dry fry the quinoa for about 2 minutes until you can hear it starting to pop a little. Pour over the vegetable broth, reduce heat to low and cover. Leave to cook until the liquid has absorbed and the quinoa is fork tender. Remove from heat when cooked. Fluff with a fork.
• Make the dressing by combining the remaining olive oil, lemon juice, honey, parsley and salt. Stir well.
• In a large bowl, combine the quinoa and vegetables. Pour over dressing and stir really well to combine. Can be served straight away.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Nutrition Facts

Mediterranean Quinoa with Roasted Vegetables

Amount Per Serving (1 serving)

Calories 237 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 1g6%

Sodium 1096mg48%

Potassium 366mg10%

Carbohydrates 32g11%

Fiber 5g21%

Sugar 7g8%

Protein 7g14%

Vitamin A 853IU17%

Vitamin C 32mg39%

Calcium 32mg3%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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The post Mediterranean Quinoa with Roasted Vegetables appeared first on Julia's Cuisine.

What is Whipped Feta?

Whipped Feta is simply a dip or spread made from whipping feta cheese with either cream cheese, sour cream or cream for a desired creamy dip. Any flavourings can be added to the dip and you can top it off with any kind of jams, jellies or other sauces that you like. For this Whipped Feta dish, I topped it with cranberry sauce and pistachios for a seasonal touch! If you are looking for the perfect holiday appetizer to serve at Thanksgiving or Christmas this year, this one is a winner!

What is this Whipped Feta Dish Like

• Difficulty – This is an extremely easy dip to make. There is no cooking involved and it requires minimal ingredients!
• Taste – If you’re a Feta cheese fan, you’ll love this dip. It has a creamy feta taste and topped with sweet cranberry sauce and pistachios, it’s the perfect combination.
• Serving – This is great to serve at a party or before Thanksgiving or Christmas dinner. It will easily serve 6 or 8 people as a side dip for crackers.

Ingredients

• Feta cheese – Regular block feta cheese works great. Do not use already crumbled feta, which tends to be too salty and dry. Just make sure you bring it to room temperature before whipping it.
• Cream cheese – Any brand of softened cream cheese will work for this dip.
• Lemon juice – I used fresh squeezed lemon juice.
• Lemon zest – Fresh lemon zest is added to dip for a little bit of a zesty flavour.
• Olive oil – This recipe uses Extra Virgin oil to add smoothness to the dip.
• Fresh parsley – Fresh parsley adds a nice touch to the whipped dip.
• Dried oregano – I used oregano in the dip to add a depth of herb flavour.
• Garlic powder – Garlic powder adds to the overall flavour of the dip.
• Cranberry sauce – I used can whole berry cranberry sauce to make this an easy appetizer.
• Pistachios – I used unsalted pistachios.

NOTE, The full recipe and ingredient list can be found in the recipe card at the end of the post.

Instructions

1. Make dip – In a large mixing bowl combine the soft feta cheese, cream cheese, lemon juice, lemon zest, 1 tablespoon of the olive oil, garlic powder, dried oregano and fresh parsley. Mix on high speed with your electric mixer for about 3 – 4 minutes or until really smooth and there are no lumps. If it’s still thick, add a tablespoon of olive oil and a little extra lemon juice.
2. Top the dip – Spread the whipped feta in a wide rimmed shallow bowl or plate. Evenly spread over the cranberry sauce and top with chopped pistachios. Drizzle over extra tablespoon of olive oil.
3. Serve – Serve with crackers of your choice.

Recipe Tips

• Use room temperature cheese – It’s important that both the Feta cheese and the cream cheese are at room temperature. They will whip much easier this way. If the Feta is cold, it will be more difficult to whip and may be a little lumpy. A few lumps are just fine!
• Spread the dip thin before topping – You can spread this dip directly onto a board or use a shallow bowl. Just make sure not to spread it too thick as you want to be able to spread the cranberry sauce over the entire surface.
• Tips for getting the right texture – If the dip is runny, add more feta cheese and give it a taste. Adjust the seasonings, if necessary. If the dip gets too stiff, add a drizzle of olive oil to thin it out. If the dip is too bitter, add a drizzle of honey to balance it out.
• Make ahead tips – You can make the dip up to one day before hand, but you will have to mix it and top the dip just before serving. If making the day before. Prepare the dip and keep it in an airtight container in the fridge. Just before serving, mix until smooth and top as directed in the recipe.

Substitutions and Flavour Changes

• Feta cheese – You could use Goat cheese, Ricotta, Cottage cheese or even Halloumi.
• Cream cheese – Feel free to try Sour Cream, Mascarpone cheese, Quark or even Silken tofu for this dip.
• Cranberry sauce – I used store bought whole cranberry sauce to make this a quick appetizer. However, you could easily use homemade cranberry sauce for a more tart and fresh flavour.
• Pistachios – These nuts go so well with the dip. But don’t be afraid to try other alternatives such as walnuts, pecans, hazelnuts or almonds.

Serving and Storage

Serve this Feta dip with any kind of crackers, baguette bread, crisp bread of any kind, pita bread, or even Nann Bread. It would go great as part of a bigger holiday spread.

This dip is best served when it’s made but you can make it up to 24 hours before serving. You’ll see in the recipe notes that you can keep it in the fridge up to one day before serving. You’ll just need to give it it a quick remix and top it off just before serving.

Frequently Asked Questions

Feta & Spinach Stuffed Mini Peppers

These Feta & Spinach Stuffed Mini Peppers are a must make summer appetizer. Sweet peppers stuffed with a creamy spinach and feta filling and topped off with fresh Parmesan cheese for an extra touch of goodness.

Check out this recipe

Cranberry and Pistachio Goat Cheese Ball

This Cranberry and Pistachio Goat Cheese Ball is sure to be a holiday hit. A make ahead cheese ball filled with cream cheese, cured goat cheese, dried cranberries, salted pistachios, finely diced onions and some fresh parsley.

Check out this recipe

Baked Camembert with Rosemary

This Baked Camembert with Rosemary is a great holiday appetizer. Creamy baked Camembert is easy to prepare and just bakes in it's wooden box for easy serving. Have fun dressing it up like I did here and you are holiday ready for easy entertaining.

Check out this recipe

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US CustomaryMetric

Cranberry Whipped Feta Dip

Add this Cranberry Whipped Feta Dip to your holiday table this year. A light and creamy dip topped off with cranberry sauce and pistachios. Great served alongside a Charcuterie Board and fancy crackers to get the festivities started.

Prep Time15 minutes mins

Total Time15 minutes mins

Course: Appetizer

Cuisine: Mediterranean

Keyword: easy appetizers, feta cheese, holiday appetizers, no cook appetizer

Servings: 6 servings

Calories: 261kcal

Author: Julia Pinney

Ingredients

• 6 oz feta cheese at room temperature
• 4 oz cream cheese
• 2 tablespoons olive oil divided
• juice of 1/2 a lemon
• 1 tablespoon lemon zest
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 2 tablespoons fresh parsley
• 1/2 cup cranberry sauce
• 1/3 cup pistachios chopped

US Customary – Metric

Instructions

• In a large mixing bowl combine the soft feta cheese, cream cheese, lemon juice, lemon zest, 1 tablespoon of the olive oil, garlic powder, dried oregano and fresh parsley. Mix on high speed with your electric mixer for about 3 – 4 minutes or until really smooth and there are no lumps. If it's still thick, add a tablespoon of olive oil and a little extra lemon juice.
• Spread the whipped feta in a wide rimmed shallow bowl or plate. Evenly spread over the cranberry sauce and top with chopped pistachios. Drizzle over extra tablespoon of olive oil.
• Serve with crackers of your choice.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Notes

1. Use room temperature cheese – It’s important that both the Feta cheese and the cream cheese are at room temperature. They will whip much easier this way. If the Feta is cold, it will be more difficult to whip and may be a little lumpy. A few lumps are just fine!
2. Spread the dip thin before topping – You can spread this dip directly onto  a board or use a shallow bowl. Just make sure not to spread it too thick as you want to be able to spread the cranberry sauce over the entire surface.
3. Tips for getting the right texture – If the dip is runny, add more feta cheese and give it a taste. Adjust the seasonings, if necessary. If the dip gets too stiff, add a drizzle of olive oil to thin it out. If the dip is too bitter, add a drizzle of honey to balance it out.
4. Make ahead tips – You can make the dip up to one day before hand, but you will have to mix it and top the dip just before serving. If making the day before. Prepare the dip and keep it in an airtight container in the fridge. Just before serving, mix until smooth and top as directed in the recipe.

Nutrition Facts

Cranberry Whipped Feta Dip

Amount Per Serving (1 serving (based on six servings))

Calories 261 Calories from Fat 180

% Daily Value*

Fat 20g31%

Saturated Fat 9g56%

Polyunsaturated Fat 2g

Monounsaturated Fat 8g

Cholesterol 44mg15%

Sodium 385mg17%

Potassium 134mg4%

Carbohydrates 14g5%

Fiber 1g4%

Sugar 9g10%

Protein 7g14%

Vitamin A 524IU10%

Vitamin C 4mg5%

Calcium 170mg17%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Thanks For Stopping by & Hope To See You Soon!

The post Cranberry Whipped Feta Dip appeared first on Julia's Cuisine.

We are having a HOT summer! And honestly, in the heat, I can’t think of anything better to serve than fresh and easy salads alongside some easy barbecue dishes. If you love the Greek Style Salad with Marinaded Feta, this pasta salad is for you! It’s fresh and hearty at the same time. Serve it up with the Grilled Shrimp with Chimichurri Salsa for a wonderful summer dinner!

What is This Pasta Salad Like

• Difficulty – This is a pretty easy salad to make. I used a Homemade Lemon Vinaigrette, but you could use Italian dressing to make life easy. It can be made in advance.
• Taste – A delicious fresh salad that is perfect for summer. Tender pieces of pasta with crisp fresh vegetables in a tangy vinaigrette.
• Serving – This pasta salad easily served four people and could easily be stretched to six people as a side dish. In the recipe card you can easily adjust the serving size.

Ingredients

• Pasta – I used quick cooking fine spiral pasta for this salad.
• Tomatoes – Cherry tomatoes are the perfect size for this recipe. Make sure they are firm and not overripe!
• Cucumber – I used one large cucumber cut into small pieces, but you could add a little more or less according to taste.
• Onion – Red onion adds a sharp and tangy flavour to the salad.
• Olives – I used black pitted olives.
• Cheese – Feta cheese adds a bit of creaminess as well as a salty touch.
• Vinaigrette – I made a Lemon Vinaigrette for this salad. It’s made using lemon juice, olive oil. vinegar, sugar, honey, salt, black pepper, oregano and fresh parsley.

NOTE, The full recipe and instructions can be found at the end of the post in the recipe card.

Instructions

1. Make the vinaigrette – In a small bowl combine all the dressing ingredients and whisk to combine. Set aside.
2. Cook pasta – Cook and drain pasta according to package instructions.
3. Toss salad ingredients – In a large salad bowl, combine the pasta, tomatoes, cucumbers, red onion and crumbled feta. Stir well to combine.
4. Finish and chill salad – Pour the vinaigrette over the salad and toss. Cover and refrigerate for about one hour.
5. Serve – Serve the salad chilled.

Recipe Tips

• Cooking pasta – Pasta salads are best with al dente pasta. This means the pasta will still have a bit of a bite to it and not be falling apart soft. I cooked this pasta al dente in 8 minutes. But remember, all pasta brands are different.
• Make it in advance – This salad can be made the day before serving. Just keep it covered in the refrigerator.

Substitutions

• Spiral pasta – for the pasta element I used spiral pasta because the flavours stick to it easily. If you prefer you could use penne no problem at all for this salad.
• Feta cheese – I used crumbled feta cheese for this pasta salad. If you prefer a different flavour, you could use cheddar, mozzarella, Gouda, Swiss or Havarti.
• Grape/cherry tomatoes – I love these tomatoes because they are a great size and give a wonderful flavour to summer salads. However, if you are not a fan, you could leave them out and substitute chopped bell peppers.
• Vinaigrette – This salad has a fresh taste with the Lemon Vinaigrette. Alternatively you could make it creamier using a Creamy Greek Yogurt Dressing, Ranch dressing or any of your favourite salad dressings.
• Additions – To make this more of a meal, you could add chopped grilled chicken.

What To Serve with This Salad

Like many summer salads, they go great with barbecues, to bring to potlucks, to have as a light lunch or to serve with dinner. I served this recently with Chicken Cutlet Sandwiches and it went down great. And they would go really well with the Grilled Barbecue Chicken Skewers or the Cheesy Barbecue Chicken Sliders to keep the kids happy.

Frequently Asked Questions

Greek Salad with Marinaded Feta

This Greek Style Salad with Marinaded Feta is one to pin down for any season. While it's not a traditional Greek Salad, it brings all the flavours of the more traditional one. Made with tomatoes, cucumber, black olives and a marinaded feta. A great side or even a lunch idea.

Check out this recipe

Tomato and Feta Bites

Here's a quick and tasty appetizer that you can put together in minutes. Tomato & Feta Bites are a great make ahead nibble food for parties.

Check out this recipe

Bacon Pasta Salad

This Bacon Tomato Pasta Salad is perfect to make all summer long. Loaded with grape tomatoes, smokey bacon, cubed mozzarella cheese and red onions all wrapped up in a light vinaigrette. A great dish for potlucks, barbecues or as a lunch any day of the week.

Check out this recipe

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US CustomaryMetric

Greek Style Pasta Salad

Try this refreshing Greek Style Pasta Salad for you next barbecue side dish! Quick cooking spiral pasta mixed with a lemon vinaigrette, cherry tomatoes, fresh cucumbers, black olives, red onions and feta cheese! Ready in under 30 minutes!

Prep Time20 minutes mins

Cook Time8 minutes mins

Chill time1 hour hr

Total Time1 hour hr 28 minutes mins

Course: Salad

Cuisine: Mediterranean

Keyword: greek salad, pasta salad

Servings: 4 servings

Calories: 410kcal

Author: Julia Pinney

Ingredients

For the salad

• 8 oz spiral pasta
• 1 pint cherry tomatoes quartered
• 1 large cucumber peeled and cut into small pieces
• 1/2 red onion thinly sliced
• 1/2 cup black olives halved
• 1/2 cup feta cheese crumbled

For the dressing

• juice of one lemon
• 2 tablespoons olive oil
• 1 tablespoon white wine vinegar
• 1 tablespoon sugar
• 1 tablespoon honey
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried oregano
• 1 tablespoon fresh parsley finely chopped

US Customary – Metric

Instructions

Make the dressing:

• In a small bowl combine all the dressing ingredients and whisk to combine. Set aside.

For the salad:

• Cook and drain pasta according to package instructions.
• In a large salad bowl, combine the pasta, tomatoes, cucumbers, red onion and crumbled feta. Stir well to combine.
• Pour the vinaigrette over the salad and toss. Cover and refrigerate for about one hour.
• Serve the salad chilled.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Nutrition Facts

Greek Style Pasta Salad

Amount Per Serving (1 servings)

Calories 410 Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 4g25%

Polyunsaturated Fat 1g

Monounsaturated Fat 8g

Cholesterol 17mg6%

Sodium 787mg34%

Potassium 526mg15%

Carbohydrates 59g20%

Fiber 4g17%

Sugar 13g14%

Protein 12g24%

Vitamin A 776IU16%

Vitamin C 30mg36%

Calcium 141mg14%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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The post Greek Style Pasta Salad appeared first on Julia's Cuisine.

Originally published on May 24th, 2016. Updated to include new photos and more current information.

Citrus is great to enjoy all year long. Although associated with being a winter fruit and enjoyed in salads like the Pomegranate and Citrus Salad, it’s great at any time. This salad is refreshing and light and can be enjoyed with breakfast, brunch, lunch or even a dessert. The dressing, like found in the Garden Vegetable Salad with a Honey Lime Dressing, is amazing!

Ingredients

• 4 oranges peeled and cut into rounds
• 2 grapefruit peeled and cut into rounds
• 1/3 cup feta cheese crumbled
• 1/4 cup almonds roughly chopped
• Small handful of fresh mint leaves roughly torn

Instructions

1. Make the dressing – Make the dressing by combining the honey, lime juice and lime zest. Stir well to combine and set aside.
2. Arrange salad – On a large serving plate, arrange the grapefruit and orange slices how you like. Sprinkle over crumbled feta cheese and chopped almonds.
3. Add dressing – Drizzle over dressing and scatter over mint leaves.
4. Serve – Serve straight away.

Recipe Tips

• Make ahead dressing – You can make the dressing days ahead and keep it in a glass jar in the fridge.
• Prep ahead fruit – You can peel and cut the oranges and grapefruits up to two days before. Just make sure to cover them in plastic wrap and keep them in an airtight container. For optimal freshness, store them in the crisper drawer in the fridge.
• Cut off all the pith – The pith is the white part on the outside of the fruit. When you peel the fruit, you may still be left with the pith. Make sure to cut it away as it’s bitter and you don’t want it as part of your salad.
• Assemble just before serving – This salad is best put together close to serving time. You can assemble it up to two hours before serving and keep it covered in the fridge. Add dressing just before serving.

Serving

You can serve this salad as part of a lunch, brunch or even dinner. It’s so light, versatile and refreshing. Here’s a few serving suggestions.

• Serve at brunch – with Light and Fluffy Scones and the Bacon and Onion Quiche.
• Serve at lunch or dinner – Serve the salad with the Zesty Pan Seared Salmon, the Crispy Cod Cakes or the Baked Parmesan Crusted Chicken.

Frequently Asked Questions

Pomegranate & Citrus Salad

This Pomegranate and Citrus Salad comes together in just minutes and is a perfect addition to a holiday spread!

Check out this recipe

Garden Vegetable Salad with a Honey Lime Dressing

This Garden Vegetable Salad with a Honey Lime Dressing is perfect for summer. Made with a tangy dressing and all fresh vegetables, it's a real winner!

Check out this recipe

Summer Berry Salad

We're still holding onto summer with this Summer Berry Salad. A fresh and nutritious salad filled with strawberries, raspberries, blueberries and fresh ripe mango. This fruit salad is great on it's own, served with yogurt or cream or even with pancakes and waffles at the breakfast table.

Check out this recipe

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Mint & Honey Oranges

Make this fresh and light Citrus Salad with a Honey Lime Dressing to go with an Easter brunch this year. Made with oranges, grapefruits, feta cheese, raw almonds and a tangy and sweet dressing. A great addition to a buffet table!

Prep Time10 minutes mins

Total Time10 minutes mins

Course: Breakfast, Brunch

Cuisine: North American

Keyword: honey, mint, oranges

Servings: 4 servings

Calories: 283kcal

Author: Julia Pinney

Ingredients

• 4 oranges peeled and cut into rounds
• 2 grapefruit peeled and cut into rounds
• 1/3 cup feta cheese crumbled
• 1/4 cup almonds roughly chopped
• Small handful of fresh mint leaves roughly torn

For the dressing

• 3 tablespoons honey
• Juice of two limes
• Zest of one lime

Instructions

• Make the dressing by combining the honey, lime juice and lime zest. Stir well to combine and set aside.
• On a large serving plate, arrange the grapefruit and orange slices how you like. Sprinkle over crumbled feta cheese and chopped almonds.
• Drizzle over dressing and scatter over mint leaves.
• Serve straight away.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Notes

1. Make ahead dressing – You can make the dressing days ahead and keep it in a glass jar in the fridge.
2. Prep ahead fruit – You can peel and cut the oranges and grapefruits up to two days before. Just make sure to cover them in plastic wrap and keep them in an airtight container. For optimal freshness, store them in the crisper drawer in the fridge.
3. Cut off all the pith – The pith is the white part on the outside of the fruit. When you peel the fruit, you may still be left with the pith. Make sure to cut it away as it’s bitter and you don’t want it as part of your salad.
4. Assemble just before serving – This salad is best put together close to serving time. You can assemble it up to two hours before serving and keep it covered in the fridge. Add dressing just before serving.

Nutrition Facts

Mint & Honey Oranges

Amount Per Serving (1 serving)

Calories 283 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 1g6%

Sodium 1mg0%

Potassium 539mg15%

Carbohydrates 50g17%

Fiber 7g29%

Sugar 42g47%

Protein 5g10%

Vitamin A 590IU12%

Vitamin C 139mg168%

Calcium 119mg12%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Thanks For Stopping By & Hope To See You Soon!

The post Citrus Salad with a Honey Lime Dressing appeared first on Julia's Cuisine.

If you’re a fan of easy dinners, you’ll want to make this Sheet Pan Chicken Dinner. This was honestly so easy and so full of flavour. A while back I made a Moroccan Spiced Sheet Pan Chicken Dinner and I thought a spring version would be wonderful too!

What Is This Chicken Dish Like

• Difficulty – Sheet pan dinners are easy and they require pretty much zero cooking skills. Just make sure to follow the recipe and read the recipe tips if you feel it will help.
• Taste – Tender chicken pieces with soft roasted vegetables with a lemon herb flavour.
• Serving – This recipe makes 4 servings. You can easily up the ingredients to serve larger portions if you feel the need. In the recipe card, there is an option to adjust serving size.

Ingredients

• Chicken – I used quite small skinless chicken thighs.
• Potatoes – Any kind of a roasting potato will work well for this recipe.
• Green beans – Fresh green beans will work best for this recipe.
• Butter – Unsalted butter.
• Herbs – I used dried sage and fresh parsley.
• Seasonings – Regular table salt and black pepper
• Lemon zest – Is added to the butter to give a great flavour.
• Lemon juice – I squeezed over extra lemon juice before baking.

REMEMBER, The full recipe and instructions can be found at the end of the post in the recipe card.

Instructions

1. Preheat oven – Preheat oven to 425 degrees f/210 degrees c.
2. Make butter mixture – Make In a small bowl combine the butter, sage, parsley, salt, pepper and lemon zest. Mix well to combine and set aside.
3. Arrange chicken and vegetables on tray – On a large baking sheet, arrange the chicken pieces, potatoes and green beans. Make sure to space everything out so it isn’t overlapping. If using extra lemon slices, place them around the pan.
4. Coat in herb butter mixture – Rub the butter mixture over the chicken and vegetables. It’s okay to simply dot it around the pan. Squeeze lemon juice over chicken and vegetables.
5. Cook – Place in oven and roast for about 25 minutes. Remove from oven and shake the pan to make sure the vegetables aren’t sticking. Pour any pan juices over the chicken. Return to oven to finish cooking for a further 20 – 25 minutes or until the chicken and vegetables are fully cooked.
6. Serve – Remove from oven and serve.

Recipe Tips

• Pan size and type – I used a large low rimmed baking sheet for this dinner. As you can see the food nestled in nicely. By not having space around the chicken or vegetables, the food will produce more pan juices.
• Evenly cut vegetables – When cutting the vegetables, try to make them as close to the same size as possible. Uneven sized vegetables will cook differently and you may end up with overcooked or under cooked vegetables.
• Pour over pan juices – At the half way cooking mark, about 1/2 hour, remove the sheet pan from the oven and spoon over any pan juices. Return to oven and allow to finish cooking.
• For crisper green beans – The green beans in this recipe, were added at the beginning and they were soft and took on all the flavour of the pan juices. If you would like to have crisper green beans, add them half way through cooking.

Substitutions

• Chicken thighs – I used bone in, skinless chicken thighs for this recipe. You can choose to leave the skin on if you prefer. You could also use boneless chicken thighs. If you prefer to use chicken breast, you can. Just keep in mind, chicken breast is drier than chicken thighs.
• Potatoes & green beans – both of these vegetables went so well in this dinner. You could also use pumpkin, squash or sweet potatoes. If you like onions or leeks, they would also make a nice additions.
• Herb butter mix – I loved the fresh and subtle flavours. You could use olive oil if your prefer and chives, oregano and rosemary would all work.

Serving

• Breads – You could serve the Garlic Knots or the Baguette Bread with this dinner.
• Salads and Sides – Why not try the Greek Style Salad with Marinaded Feta or the Roasted Red Pepper & Feta Salad as a starter to this dinner.

Frequently Asked Questions

Slow Cooker Lemon and Rosemary Chicken

This Slow Cooker Lemon and Rosemary Chicken is full of flavour and fall off the bone tender. Made with fresh lemon zest, fresh rosemary sprigs and a few herbs and spices.

Check out this recipe

Stove Top Lemon Chicken

Looking for a zesty chicken dish? Well, this Stove Top Lemon Chicken could be just what you're looking for. Done in one pan on the stove top which makes for a pretty quick and easy dinner.

Check out this recipe

Fresh Thyme & Lemon Stuffed Chicken

Here’s your perfect Sunday roast. This Fresh Thyme & Lemon Stuffed Spring Chicken ticks all the boxes for a great dinner any day of the week, not just Sunday.

Check out this recipe

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US CustomaryMetric

Sheet Pan Lemon Herb Chicken

Make this delicious and easy Sheet Pan Lemon Herb Chicken this spring! An easy chicken dinner made with lemon herb butter, chicken thighs, potatoes and green beans for a complete meal!

Prep Time15 minutes mins

Cook Time45 minutes mins

Total Time1 hour hr

Course: Main Course

Cuisine: North American

Keyword: chicken dinner, easy recipes, sheet pan meals

Servings: 4 servings

Calories: 564kcal

Author: Julia Pinney

Ingredients

• 1 1/2 lbs chicken thighs approximately 4 – 6 chicken thighs depending on the size
• 3 medium potatoes scrubbed and cut into about 2 inch pieces
• 1/2 lb green beans ends trimmed and cut into 2 inch pieces
• 2 tablespoons butter
• 1 teaspoon dried sage
• 2 tablespoons fresh chopped parsley
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• Zest of one lemon
• Juice of half a lemon
• Extra lemon slices if desired

US Customary – Metric

Instructions

• Preheat oven to 425 degrees f/210 degrees c.
• In a small bowl combine the butter, sage, parsley, salt, pepper and lemon zest. Mix well to combine and set aside.
• On a large baking sheet, arrange the chicken pieces, potatoes and green beans. Make sure to space everything out so it isn't overlapping. If using extra lemon slices, place them around the pan.
• Rub the butter mixture over the chicken and vegetables. It's okay to simply dot it around the pan. Squeeze lemon juice over chicken and vegetables.
• Place in oven and roast for about 25 minutes. Remove from oven and shake the pan to make sure the vegetables aren't sticking. Pour any pan juices over the chicken. Return to oven to finish cooking for a further 20 – 25 minutes or until the chicken and vegetables are fully cooked.
• Remove from oven and serve.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Notes

1. Pan size and type – I used a large low rimmed baking sheet for this dinner. As you can see the food nestled in nicely. By not having space around the chicken or vegetables, the food will produce more pan juices.
2. Evenly cut vegetables – When cutting the vegetables, try to make them as close to the same size as possible. Uneven sized vegetables will cook differently and you may end up with overcooked or under cooked vegetables.
3. Pour over pan juices – At the half way cooking mark, about 1/2 hour, remove the sheet pan from the oven and spoon over any pan juices. Return to oven and allow to finish cooking.
4. For crisper green beans – The green beans in this recipe, were added at the beginning and they were soft and took on all the flavour of the pan juices. If you would like to have crisper green beans, add them half way through cooking.

Nutrition Facts

Sheet Pan Lemon Herb Chicken

Amount Per Serving (1 serving)

Calories 564 Calories from Fat 306

% Daily Value*

Fat 34g52%

Saturated Fat 11g69%

Trans Fat 0.4g

Polyunsaturated Fat 6g

Monounsaturated Fat 13g

Cholesterol 182mg61%

Sodium 480mg21%

Potassium 1146mg33%

Carbohydrates 32g11%

Fiber 5g21%

Sugar 3g3%

Protein 32g64%

Vitamin A 705IU14%

Vitamin C 38mg46%

Calcium 57mg6%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

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It’s officially spring and I’m am more than ready to start sharing some lighter and fresher meals. Not too long ago, I posted a roundup for 35 Sweet and Savoury Ways to use Lemons. There’s a lot of great recipes to look through there that would be prefect for spring. And this Lemon Herb Couscous Salad is one you’ll want to file in favourites to make on repeat for the months ahead.

What’s This CousCous Salad Like

• Difficulty – This is a super easy couscous salad. It has various parts to it, but all the steps are easy. Just make sure to follow the instructions carefully for cooking the couscous.
• Taste – The couscous is light and fluffy and goes so well with the tangy vinaigrette, roasted vegetables and feta cheese.
• Serving – This salad makes six good sized servings as a side dish. If you are planning to have it as a main course, I’d say it will serve four adults.

Ingredients

FOR THE SALAD:

• Couscous – This recipe uses Moroccan couscous. You can find it everywhere, it’s a small grain and cooks quickly.
• Vegetable broth – I used carton vegetable broth for this dish.
• Vegetables – I used red bell pepper, zucchini and fresh tomato.
• Olive oil – Any olive oil will work.
• Chickpeas – This recipe uses precooked jar of chickpeas.
• Feta cheese – I used a block of Feta cheese and just crumbled it apart.
• Herb – This recipe used fresh chopped parsley.
• Lemon zest – Lemon zest is outer layer of the lemon peel.

FOR THE DRESSING:

• Olive oil – I used extra virgin olive oil for the dressing.
• Lemon juice – Fresh lemon juice will work best for this dressing.
• Lemon zest – Lemon zest is the outer layer of the lemon peel.
• Vinegar – I used white wine vinegar.
• Garlic – Fresh minced garlic.
• Sugar – Granulated white sugar is used to balance out the tartness in the dressing.
• Salt – Regular table salt.
• Pepper – Black pepper.

REMEMBER, The full recipe and instructions can be found at the end of the post in the recipe card.

Instructions

MAKE THE LEMON VINAIGRETTE

1. Make the vinaigrette – Make the dressing by combining all the ingredients in a small glass jar, shake well and set aside.

MAKE THE SALAD

1. Roast the vegetables – Preheat oven to 375 f/190 c and on a large baking tray arrange red pepper and zucchini and drizzle over the olive oil. Place in the oven for about 30-35 minutes or until vegetables are soft and cooked. Remove from oven and set aside.
2. Cook the couscous – While the vegetables are cooking, make the couscous. In a large saucepan, add the dry couscous. Evenly pour over the vegetable broth. Cover with plastic wrap and then the saucepan lid. Leave for 10 minutes.
3. Fluff the couscous – When the couscous is cooked, remove lid and plastic wrap and fluff with a fork.
4. Combine all salad ingredients – Transfer the couscous to a large bowl. Add all the vegetables, the tomatoes and chickpeas and stir well. Pour over the vinaigrette and give another stir. Add the parsley, lemon zest and feta cheese, reserving about 1/4 of each for topping the salad at the end.
5. Garnish and serve – Top salad with remaining parsley, lemon zest and feta cheese. Can be stored in the fridge for a couple of days.

Recipe Tips

• Cooking couscous – It’m important not to cook couscous over heat. The boiling stock will cook the couscous off the heat. If you cook couscous over heat, it will likey become soggy and mushy.
• Time saving tips – If you are planning on making this for a dinner or lunch, it can be made in advance. Alternatively, you can prep and cook everything in advance and then assemble it just before serving.

Substitutions

• Vegetables – You can use any colour peppers that you like, eggplant, and even red onions work too.
• Parsley – Basil and chives will work.
• Feta cheese – You could use cubed mozzarella, mozzarella pearls or goat cheese for this recipe.

Serving and Storage

And if you’re looking for something to serve with this salad, give the Lemon Garlic Shrimp a try.

• Serving
  • This couscous would go wonderful with the Green Olive Chicken or the Roasted Spatchcock Chicken. I also love it with the Lemon Garlic Shirmp or the Moroccan Spiced Pork Kebabs.
• Storage
  • This couscous salad will keep for about two days covered in the fridge. It’s best to take it out of the fridge about 30 minutes before serving.

Frequently Asked Questions

Roasted Vegetable Couscous

This Roast Vegetable Couscous Salad is light and fresh. Fluffy couscous filled with Mediterranean roasted vegetables, chickpeas and herbs. A great lunch idea or as part of a bigger dinner.

Check out this recipe

Sauteed Wild Asparaus with Couscous

This Sautéed Wild Asparagus Couscous is your perfect side dish. Light and fluffy couscous with tender sauteed asparagus, protein packed chickpeas and finished off with fresh parsley. This dish would make a great lunch, side to a barbecue or even to bring to a potluck.

Check out this recipe

Harissa Spiced Quinoa

Have you ever tried harissa? It's a wonderful spice that adds so much flavour and a little spice to pretty much anything it touches. So today I'm bringing you this Harissa Spiced Quinoa with a little North African flare.

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US CustomaryMetric

Lemon Herb Couscous Salad

This Lemon Herb Couscous Salad is a perfect salad to enjoy any time of year. Light an fluffy couscous with roasted vegetables, salty feta cheese, fresh herbs and a lemon vinaigrette.

Prep Time20 minutes mins

Cook Time30 minutes mins

Total Time50 minutes mins

Course: Lunch, Salad, Side Dish

Cuisine: Mediterranean

Keyword: couscous, feta cheese, lemons

Servings: 6 Servings

Calories: 330kcal

Author: Julia Pinney

Ingredients

For the salad:

• 1 cup couscous uncooked
• 1 1/2 Cups vegetable broth
• 1 medium red pepper cut into 1 inch pieces
• 1 medium zucchini cut into 1 inch pieces
• 1 Tomato de seeded and diced small
• 1 tablespoon olive oil
• 1 Cup chickpeas cooked
• Zest of one lemon
• 3/4 Cup Feta cheese crumbled

For the dressing:

• 1/4 Cup olive oil
• 1/4 cup fresh lemon juice
• Zest of one lemon
• 1 Tablespoon white wine vinegar
• 2 cloves Garlic crushed
• 1 Tablespoon sugar
• 1/2 Teaspoon salt
• 1/4 teaspoon black pepper

US Customary – Metric

Instructions

Make the Lemon Vinaigrette

• Make the dressing by combining all the ingredients in a small glass jar, shake well and set aside.

Make the Salad

• Preheat oven to 375 f/190 c and on a large baking tray arrange red pepper and zucchini and drizzle over the olive oil. Place in the oven for about 30-35 minutes or until vegetables are soft and cooked. Remove from oven and set aside.
• While the vegetables are cooking, make the couscous. In a large saucepan, add the dry couscous. Evenly pour over the vegetable broth. Cover with plastic wrap and then the saucepan lid. Leave for 10 minutes.
• When the couscous is cooked, remove lid and plastic wrap and fluff with a fork.
• Transfer the couscous to a large bowl. Add all the vegetables, the tomatoes and chickpeas and stir well. Pour over the vinaigrette and give another stir. Add the parsley, lemon zest and feta cheese, reserving about 1/4 of each for topping the salad at the end.
• Top salad with remaining parsley, lemon zest and feta cheese. Can be stored in the fridge for a couple of days.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Nutrition Facts

Lemon Herb Couscous Salad

Amount Per Serving (1 serving)

Calories 330 Calories from Fat 144

% Daily Value*

Fat 16g25%

Saturated Fat 4g25%

Polyunsaturated Fat 2g

Monounsaturated Fat 9g

Cholesterol 17mg6%

Sodium 846mg37%

Potassium 320mg9%

Carbohydrates 37g12%

Fiber 5g21%

Sugar 6g7%

Protein 10g20%

Vitamin A 1069IU21%

Vitamin C 35mg42%

Calcium 124mg12%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Thanks For Stopping By & Hope To See You Soon!

The post Lemon Herb Couscous Salad appeared first on Julia's Cuisine.